Hearts On Fire

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If  you have followed  ChefsOpinion  for some time, you know that I am very fond of  Offal.
I understand of course that not everybody shares this fondness, but for the most part, in most of the offal dishes that I blog about, the offal can be replaced with more  run of the mill  proteins, such as shrimp, chicken breast, sliced beef and even vegetables.
For the rest of us – offal rock! 🙂
In the past, when my wife and I used to go with friends to  Brazilian Churrasqueiras, everybody thought I was mad when I stuffed myself with grilled chicken hearts, while Maria and our friends enjoyed their Picanha, Entrana, and other more popular cuts. But for me, the meat-course always started with a bunch of chicken hearts. I was only ever able to find them in  Brazilian Churrasqueiras, so I always took advantage of the opportunity to indulge. Nowadays, I go out very seldom, so when the craving for chicken hearts hits me, I have to prepare them myself.
I prepare them in different ways, grilled, braised, fried or simmered in soup.
Last night I felt the need for something spicy, so I prepared the hearts as follows – I seasoned them with soy sauce and lots of garlic, coated them in corn starch and then fried them in pure chili oil. The result was truly “Hearts on Fire ” – they were hellishly spicy from the chili oil but the more subtle-seasoned bok choy toned it down a bit and when eaten together, the result was pure culinary bliss – very tasty,very spicy, very addictive 🙂
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Bon Appetit !   Life is Good !
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How to make Home Made Chile Oil
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Hearts on Fire

Hearts on Fire

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Hearts on Fire

Hearts on Fire

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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